Creamy Coconut Gazpacho, Vegan & Gluten-Free
Author: Ilene Godofsky Moreno
Recipe type: soup
Cuisine: vegan
Prep time:
Total time:
Serves: 4 servings
- 1 (15-ounce) full-fat can coconut milk, refrigerated over night
- 4 medium tomatoes, roughly chopped
- 1 medium cucumber, peeled, seeded and roughly chopped
- ¼ medium red onion, roughly chopped
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 chopped tomato
- ½ medium cucumber, sliced
- 2 slices of bread, toasted and cubed
- fresh or grilled corn kernals
- handful of fresh parsley
- Open the can of coconut milk and scoop the cream into a blender (discard the liquid or save it for a smoothie).
- Add the remaining gazpacho ingredients and blend until mostly smooth.
- Transfer the soup to an airtight container and chill in the refrigerator for at least 1 hour.
- To serve, transfer to bowls and add any and all desired toppings.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/08/08/creamy-coconut-gazpacho-vegan-gluten-free/
3.5.3208